Well, once I got the yeast "packet" measurement right, and thanks to
Melba and the others who responded to me about that, I made the dough
yesterday. Just a few observations:

I make a half-recipe of any of the artisan breads using this
half-recipe:

1-1/2 cups Lukewarm Water 100 degrees
3/4 TBSP Yeast
3/4 TBSP Kosher Salt
3-1/4 Cups Flour

Almost everything I could find about "no-knead rye bread" referred to
"packets" of yeast, hence my question yesterday. In the end, I
approximated 3/4 tbsp like the original recipe says, but it's good to
know that a packet is 2-1/4 tbsp.

I replaced 1-1/4 cups of the white flour with some rye flour.

The resulting dough was very, very heavy and dense, but it did not try
to stick to anything, which made it relatively easy to handle.

I let it rise for three hours at room temp, then into the fridge
overnight.

This morning I cut enough off (about 1/3 of the mass) to fill a 3 x 5.5
inch loaf pan, which makes a little loaf, no more than I will use in a
couple of days.

The actual loaf is a nice enough little loaf when fresh and hot, with a
bulletproof crust. Delicious with a spot of butter or jam on it, along
with my oat meal.

Any "rye" flavor, however, was rather elusive. Maybe it's me, but these
artisan recipes do not seem particularly flavorful, and the rye, while
nobody would mistake it for white, is no exception.

Another observation is that the artisan loaves do not seem to offer much
in the way of shelf life. The white loaves I make are almost inedible
on the third day, so I've learned to plan on using them up. We'll see
about the rye . . .

Best regards . . .

On Sep 7, 10:21*am, Cuthbert Thistlethwaite >
wrote:
> Well, once I got the yeast "packet" measurement right, and thanks to
> Melba and the others who responded to me about that, I made the dough
> yesterday. *Just a few observations:
> [big snip]
> Another observation is that the artisan loaves do not seem to offer much
> in the way of shelf life. *The white loaves I make are almost inedible
> on the third day, so I've learned to plan on using them up. *We'll see
> about the rye . . .
>
I think a short-ish shelf life is the nature of real bread (as opposed
to commercial brands) and is easy to deal with. Besides recipes that
call for stale bread, there's the quick zap in a wet paper towel
trick, there's crumbs, and wotthehey, you can always toss it because
you've saved money by making it yourself in the first place.

Where'd you find 3 x 5.5-inch loaf pans? -aem

> Where'd you find 3 x 5.5-inch loaf pans? -aem

Store in downtown Chicago on Walton called Sur La Table. Little metal
pans, teflon inside. They came in a group of three, but weren't made in
USA.

http://www.surlatable.com/